Summary of Position:
Manage communication for and between guests, and staff- front of house and back of house to establish, for everyone involved, a completely seamless experience monitoring the quality of service and food. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Make employment and termination decisions consistent with General Manager’s guidelines for approval or review.
- Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
- Continually strive to develop your staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Provide advice and suggestions to General Manager as needed.
Qualifications:
- Good with customers and leads by example.
- Experience working in a high-volume restaurant.
- Professional communication
- Possess excellent basic math skills and have the ability to operate a POS system.
- Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
Working Conditions and Expectations:
- Work schedule may require weekends and holidays, early morning and late evenings.
- Shifts will range from 9 – 12 hours
- Fast paced, crowded, loud environment.
- Must have the stamina to work 50 to 60 hours per week.
- Always act in a professional manner that represents the restaurant, owners, partners and staff.
- Demonstrate teamwork in all areas of the restaurant
- Work with a positive attitude in all types of situations
- Strong, positive and respectful communication skills
- Follow safety and sanitation rules and laws at all times
- Always act in the best interest of the restaurant, fellow employees and guests.
- Create and maintain a positive, safe and productive working environment
- Coaching and mentoring staff to develop a team and encourage promoting within.
Physical Requirements:
- Be able to work in a standing position for long periods of time (up to 6 hours at a time).
- Be able to reach, bend, stoop and frequently lift up to 30 pounds.
